Angel Hair with Spinach Sundried Tomato and Goat Cheese

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Spinach and sundried tomatoes are one of my favorite flavor combinations and when you add goat cheese, it’s like magic.  I can’t even believe that I’ve never posted this idea.  I make it very often and I’m pretty sure that I could make it every day for a month before anyone even thought about complaining. Easy and delicious, just how we like it, right?

1 lb. whole grain angel hair pasta
2 heads (or two packages) spinach (baby spinach was BOGO, so that’s what we used)
5 cloves of garlic chopped
Lots of sun dried tomatoes (we used 2 packages of the dried – rehydrated)
4 oz. goat cheese
1/4 cup of vegetable broth
3 tablespoons olive oil

Put up a pot of salted water to boil and heat a heavy bottomed, large pot, with a lid, on med/high heat.  Add the oil and when it’s hot, add the garlic,

Saute for a few minutes until it smells heavenly and then add the spinach,

stir with a wooden spoon to coat and then lower the heat to simmer, cover and allow the spinach to cook down.  Check and stir occasionally.  At this point you can probably add the angel hair to the boiling water and cook according to package directions.  Angel hair cooks very quickly, if you’re using a different kind of pasta you’ll need to start it earlier.  Don’t make yourself crazy here.  If the pasta is done before the sauce, you can let it sit in the colander.  If the sauce is finished before the pasta, just put the heat on very low and let it simmer while you wait for the pasta.  It’s cooking, not rocket science and it’s really hard to screw this one up, I promise!

When the spinach has cooked, add the sun dried tomatoes and vegetable broth, stir and continue to cook.

Drain the pasta and add it to the spinach/tomato mixure.  Add the goat cheese and stir really well to combine. Plate and try to only have one serving.  Although if you have two, it’s not so bad because it’s whole grain pasta. And spinach. And tomatoes.  It’s good for you.  See how that works?  You’re welcome.

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